Ingredients

2 tbsp extra virgin olive oil
2 carrots – peeled, minced
2 stalks celery – minced
2 cloves garlic – minced
8 oz cremini mushrooms (or other) – minced
1 onion – minced
6 oz tomato paste
1/2 bottle red wine
2 lbs ground beef
1 lbs ground veal (I used ground pork)
Water
Salt and pepper

1 lb pappardelle or other pasta
Parmesan cheese – fresh

 

1. Prepping the Veggies...

Mince all veggies. I use a small food processor, which is really quick... a few pulses and your done.

And then, in a large deep sided pan (pot), add olive oil and heat over medium heat.

Add your minced veggies... carrots, celery, garlic, mushrooms, and onion.

Sauté over low heat for 20-25 min. or until completely soft. Stir as necessary.

 

2. Adding and Cooking the Meat...

Add meats, season with salt and pepper, and cook until completely brown (do not overcook).

Once browned, add tomato paste and allow to brown, about 5 min. Once brown, add wine. Allow to reduce by half. Season with salt.

Add enough water (tipid) to cover the sauce by 1". Simmer on low, stirring as necessary. When liquid levels are low, add more water. Continue cooking and reducing for a minimum of one hour. Sauce is best after 2-3 or even more hours. I think I went 5 hours.

Compliments to Chef Aline!